A collage of images showing Swiss Chard in a blue crate, two women lining up under colorful umbrellas, and some jars of honey from the GVSU hives

Farmers Market returns after two-year hiatus

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"We are delighted to bring back the Farmers Market this year," Yumiko Jakobcic, director of the Office of Sustainability Practices. "A lot of people have shared that they’ve missed the market and the sense of community grown there, and we have, too."

Several vendors will participate throughout the season, including Post Farms, Lindberg's Blueberries, Kona Ice of West Grand Rapids and many more.

Children do crafts under a tent at the farmers market on a rainy day

Yumiko Jakobcic stands behind her daughters, Grace and Stella Jakobcic, at the June 8 Farmers Market.

Brenda Lindberg, associate controller and owner of Lindberg's Blueberries, has participated in the Farmers Market for over a decade.

"The market generates such a fun energy as staff, students and campus visitors shop for fresh, straight-from-the-field produce. We are so happy to make people smile and build connections," said Lindberg.

Opening day of the market included a faculty and staff fun run with the Grand Valley Police Department. Capt. Jeff Stoll, assistant director of public safety, said all proceeds from the registration costs went to the Student Support Fund, which provides emergency financial assistance to GVSU students. 

"After the initial 2019 run with GVPD, we were very excited to have it return," said Stoll. "It was a great day for departments and colleagues to be together, outdoors, on our beautiful campus with some friendly competition. Most importantly, it was an opportunity for our faculty and staff to directly support our students."

Returning from last season is the smaller-scale Farm Stand, which will be hosted by the Sustainable Agriculture Project at the Cook Carillon Tower every Wednesday through early October.  

Michael Hinkle, farm manager and educator for the SAP, said the stand will have something for everyone, whether they want to stock their pantry or are curious to try something new. 

“The students and I are looking forward to bringing fresh produce to campus for another summer," said Hinkle. "We’ll be offering a myriad of crops this year, from favorites like leafy kale to more unique heirloom varieties of peppers and tomatoes."